A popular high potassium summer squash with a green color that can be cooked many different ways. Grilling and sautéing are my favorites, but you can even crock-pot it!
How to Choose and Keep
Smaller zucchini will tenderer than larder zucchini when they are ripe. Select skins free of blemishes and with a bright color. Local right from the garden are the best. With zucchini being a top Genetically Modified Food it is crucial to choose organic or a trusted local farmer. Store in the refrigerator and consume within 1 week.
Try to keep the skin to safe nutrients. Matches well with: basil, bread crumbs, butter, cayenne, cheese, cilantro, cream, dill, eggplant, garlic, lemon, marjoram, mushrooms, olive oil, onions, oregano, parsley, pesto, pine nuts, rosemary, sage, salmon, tarragon, thyme
Potassium, Vitamin A, Calcium, Vitamin D, Vitamin B-12, Vitamin C, Iron, Vitamin B-6, Manganese, and Magnesium
Try 2 different ways to cook your zucchini:
-Grill: Check out this zucchini pizza recipe!
-Sauté: Use with yellow onion, yellow squash, plum tomatoes, and garlic in olive oil.